Raspberry Tarts

These tarts are super easy. I went out and picked some wild raspberries yesterday in the woods behind our house. I already picked raspberries at a local berry farm and have 8 jars of jam and 2 very large bags of frozen raspberries in the freezer so I wanted to make something different. Raspberry tarts it was.



I couldn't find a recipe that I like so I just winged it.

2 cups of raspberries (fresh or frozen)
1 cup of sugar.

I started by mashing up my raspberries in a sauce pan. I added the sugar and brought the mixture to a slow boil. The heat does not need to be very high. Simmer for about 10 minutes and remove from heat. Set aside to cool. This is very similar to jam so I imagine ready made jam can be used as well.




I made a traditional Pastry Crust.

1 cup of cold shortening
2 1/2 cups of flour
1 tsp of vinegar
dash of salt

Cut shortening and flour together with pastry fork until the mixture resembles small peas. Add vinegar and salt and mix together. You may need a bit of cold water to pull it together. Form into a ball and place in fridge to cool.

When ready, form dough into small balls and place in mini-muffin tray. I use this neat tool that presses the balls into tart cups. It makes the job super easy and great for kids.



Bake for 10 minutes at 375F, until slightly brown. Let cool slightly. Remove from pan and cool on a baking rack. Spoon in some of the Raspberry mixture and let set.

And your done! Enjoy!